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Jeff cake and dowel question

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Posted by Angela on January 27, 2009 at 10:06:28:

In Reply to: Re: Mousse question, how long is it ok to sit out? posted by Jeff on January 26, 2009 at 15:09:08:

I have the Stress Free system but I don't want to use it because I cannot trust that I will get it back even with a deposit so I have to use wooden dowels for this cake. The cake will be a 12 inch cake over a fountain, pillars, 10 inch pillars and 8 inch. Since the cakes are all Tres Leches cakes and will be moist do you think I need to make the largest layer in white since it has flour added and tends to be a little more dense than the chocolate? The lady wanted this layer to be chocolate but since the cakes are moist and this layer is on the bottom tier I am concerned about stability. The white cake is heavier than the chocolate does that make a difference if it is supported over the fountain. Not sure how much weight pillars can support. Do you think I should wait until the day before to soak the cakes or can I soak them now and freeze them? I'm not sure if the will become extra soggy if frozen and thawed. Thank you for all your help. As for the filling dinner is from 4pm to 6 pm and dancing from 6 to 11 pm. Do they usually serve after dinner? Off to start baking some of the 14 layers. I will check back in a couple hours.

: That's a tough call. Are these cakes refrigerated right up until delivery? If so, they should be fine for 3 or 4 hours...in fact it would likely take that long for them to warm to servinf temperature.

I think as long as they are held under refrigeration to a while before the reception begins, they should be fine.

: I usually use Marida mousse for my fillings. I have a wedding cake due on the 31st. The cake is a Tres leches cake filled with Maridas mousse. The party starts at 4:00PM and will be held in a hall. How long can it sit out? Does anyone have any other vanilla mousse recipes or fillings that can be unrefrigerated?

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: I have the Stress Free system but I don't want to use it because I cannot trust that I will get it back even with a deposit so I have to use wooden dowels for this cake. The cake will be a 12 inch cake over a fountain, pillars, 10 inch pillars and 8 inch. Since the cakes are all Tres Leches cakes and will be moist do you think I need to make the largest layer in white since it has flour added and tends to be a little more dense than the chocolate? The lady wanted this layer to be chocolate but since the cakes are moist and this layer is on the bottom tier I am concerned about stability. The white cake is heavier than the chocolate does that make a difference if it is supported over the fountain. Not sure how much weight pillars can support. Do you think I should wait until the day before to soak the cakes or can I soak them now and freeze them? I'm not sure if the will become extra soggy if frozen and thawed. Thank you for all your help. As for the filling dinner is from 4pm to 6 pm and dancing from 6 to 11 pm. Do they usually serve after dinner? Off to start baking some of the 14 layers. I will check back in a couple hours.

: That's a tough call. Are these cakes refrigerated right up until delivery? If so, they should be fine for 3 or 4 hours...in fact it would likely take that long for them to warm to servinf temperature.

I think as long as they are held under refrigeration to a while before the reception begins, they should be fine.

: I usually use Marida mousse for my fillings. I have a wedding cake due on the 31st. The cake is a Tres leches cake filled with Maridas mousse. The party starts at 4:00PM and will be held in a hall. How long can it sit out? Does anyone have any other vanilla mousse recipes or fillings that can be unrefrigerated?

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